Cedar Plank Salmon

Ingredients

• 1 untreated cedar grilling plank
• 1 1/2 lb skin-on salmon fillet, in one piece
• 2 tbsp dark brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 1/4 tsp flaky sea salt
• 1/2 tsp coarsely ground black pepper
• 2 tbsp chopped dill
• 1 lemon, to serve

Before you cook

• Submerge the cedar plank in cold water, weigh it down with a tin, and soak it for at least 1 hour.
• Run your fingers along the salmon fillet and pull out any pin bones with tweezers.
• Pat the salmon dry with kitchen paper.
• Stir the brown sugar, Dijon, maple syrup, olive oil and lemon zest together into a glaze.
• Chop the dill.
• Cut the lemon into wedges.

Steps

1. Take the plank out of the water and pat one side dry.
2. Heat a covered grill to a steady 375F with the coals or burners set for indirect heat.
3. Lay the plank on the hot grate directly over the heat for 3 minutes, until it crackles and starts to smoke at the edges.
4. Turn the plank over so the charred side faces up.
5. Set the salmon skin side down on the charred face of the plank.
6. Season the fish with the flaky salt and black pepper.
7. Spread the glaze evenly over the top of the fillet.
8. Move the plank over to the indirect side of the grill and close the lid.
9. Cook the salmon for 15 to 20 minutes, keeping a spray bottle of water nearby in case the plank flames up.
10. Check the fish at 15 minutes: a thermometer in the thickest part should read 125F and the flesh should flake when nudged with a fork.
11. Lift the whole plank onto a heatproof board using tongs and oven gloves.
12. Scatter the dill over the salmon and let it rest for 5 minutes.
13. Serve the fish straight off the plank with lemon wedges.